Article
Biochemistry & Molecular Biology
Ji Kang, Hongxia Yue, Xinxue Li, Chao He, Qin Li, Liting Cheng, Jixiang Zhang, Yan Liu, Shujun Wang, Qingbin Guo
Summary: Ultrasound was used to reduce the viscosity of xanthan gum, and its effect on the physicochemical and rheological properties of xanthan gum was investigated. The low molecular weight xanthan gum achieved through ultrasound treatment improved the quality of frozen dough bread.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Neda Keivanfard, Ali Nasirpour, Sorour Barekat, Javad Keramat
Summary: The present study evaluates the impact of heat and high-pressure homogenization on the properties of low-quality gum tragacanth. The results show that these processes significantly decrease the water absorption, viscosity, and emulsifying properties of the solution, while increasing solubility and clarity. Additionally, these processes also cause structure degradation and molecular weight decline. Rheology measurements are more affected by homogenization than heat treatment.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Zahra Zamani, Seyed M. A. Razavi
Summary: Nettle seed gum (NSG) is a new source of hydrocolloid with good water absorption capacity and scavenging activity. The solubility and emulsion capacity of NSG increase with temperature, while foam performance decreases.
FOOD HYDROCOLLOIDS
(2021)
Review
Polymer Science
Gabriel Assis Azevedo, Maria Carolina Heinrichs, Angela Maria Moraes
Summary: This review focuses on the polysaccharide fraction of cashew gum (CG), an exudate of the Anacardium occidentale L., a plant commonly found in hot and humid tropical climates in northeastern Brazil. It explores the purification, biological activity, and physical-chemical properties of CG, as well as its applications in biomaterials for tissue regeneration and functional improvement. The versatility of CG in producing various biomaterials and enhancing existing formulations is highlighted.
JOURNAL OF APPLIED POLYMER SCIENCE
(2022)
Article
Chemistry, Applied
Zhiping Fan, Ping Cheng, Yan Gao, Dawei Wang, Guangwei Jia, Pan Zhang, Sangeeta Prakash, Zhengping Wang, Jun Han
Summary: This research highlights the engineering of novel composite hydrogels from natural polysaccharides Salecan and Gellan using physical methods, without any structural modification or chemical crosslinking. The rheological properties of the hydrogels were investigated and key parameters were explored and compared using different models like Power Law, Herschel-Bulkley, and Arrhenius. This study reports the development of a novel composite hydrogel with ideal elasticity, injectability, good thermostability, and self-recovery, paving the way for its application in various fields.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Atena Pasban, Mohebbat Mohebbi, Seyedeh Fatemeh Mousavi, Atefe Rezaei, Mohammad Khalilian-Movahhed, Rassoul Mozafarpour
Summary: In this study, the effects of water-soluble fraction of Persian gum (PG) and high-pressure homogenization (HPH) on the characteristics of double emulsions containing crocin were investigated. The results showed that the addition of PG increased the stability of the emulsions and altered the charge on the droplet surface, reducing coalescence. Furthermore, HPH treatment further improved the stability of the emulsions. The findings suggest that the combination of PG and HPH treatment can be used to produce stable double emulsions containing crocin.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Yue Li, Dan He, Chao Zheng, Anqiong Zhou, Danhui Yi, Yinglong Wu
Summary: A novel gel was prepared using konjac gum (KGM) and Abelmoschus manihot (L.) medic gum (AMG) to enhance their application value. The effects of AMG content, heating temperature, and salt ions on the characteristics of KGM/AMG composite gels were investigated. The results showed that AMG content, heating temperature, and salt ions influenced the gel strength of KGM/AMG composite gels. High-temperature treatment improved the texture and rheological properties of the gels, while the addition of salt ions weakened them. The gels were classified as non-covalent gels, with hydrogen bonding and electrostatic interactions as the non-covalent linkages.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Negar Mirnezhad Anbarani, Seyed Mohammad Ali Razavi, Masoud Taghizadeh
Summary: The substitution of native wheat starch (NWS) with sage seed gum (SSG) enhanced the physicochemical properties and cold storage stability of NWS gel, while substitution with whey protein concentrate (WPC) decreased the swelling power and viscosity of NWS gel. Additionally, the interactions between SSG and WPC led to a significant decrease in the retrogradation kinetics rate of NWS gel.
FOOD HYDROCOLLOIDS
(2021)
Article
Biochemistry & Molecular Biology
Deniz Damla Altan Kamer, Tuncay Gumus, Ibrahim Palabiyik, Ahmet Sukru Demirci, Omer Oksuz
Summary: This study investigated the potential use of rice bran for the production of gellan gum, finding optimal yield and production conditions. The characteristics, stability, and composition of gellan gum were described, and the gums were characterized using various techniques.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Chemistry, Applied
Faezeh Khoobbakht, Sadaf Khorshidi, Fereshte Bahmanyar, Seyede Marzieh Hosseini, Nafise Aminikhah, Mehdi Farhoodi, Leila Mirmoghtadaie
Summary: This study investigated the structural, mechanical, and rheological properties of a compound hydrogel using agar/locust bean/xanthan gum (ALX). The results showed that the addition of locust bean gum (LBG) and xanthan gum (XG) to agar could significantly improve the springiness and reduce the hardness of agar hydrogel, making it a promising alternative to high-bloom gelatin.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Qingbin Guo, Xuerui Zhu, Wenqi Zhen, Zhenjing Li, Ji Kang, Xiaodong Sun, Shujun Wang, Steve W. Cui
Summary: This study extracted flaxseed gum (FG) using high temperature water and investigated its rheological and emulsion stabilizing properties in aqueous solution, as well as the effects of processing conditions on its functional properties. The results showed that FG could form a gel and stabilize emulsions, but homogenization decreased its elastic properties.
FOOD HYDROCOLLOIDS
(2021)
Article
Engineering, Chemical
Cigdem Yildirim-Mavis, Duygu Ozmen, Esra Akdeniz, Ibrahim Palabiyik, Omer Said Toker
Summary: Tack analysis was used to support LAOS parameters (e3/e1 and v3/v1) for characterizing four types (633, 680, 213, 810) of gum base. An increase in the elastic stress component of the total stress was observed for 633, 680, and 213 at the 14.8% strain point. The gum base with code 213 exhibited the first loss of elliptical shape as the deformation rate increased. Tack analysis results and LAOS parameters provide important information about the bubble-forming properties of the gum.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Agriculture, Multidisciplinary
Alireza Yousefi, Komla Ako, Ghader Hosseinzadeh, Shahla Khodabakhshaghdam
Summary: In this study, the viscoelasticity, flow behavior, thixotropy, and thermo-rheological properties of binary mixtures of Lepidium perfoliatum seed gum (LPSG) and xanthan gum (XG) were investigated. Results showed the formation of hydrogen bonds between the two gums and revealed different rheological properties and compatibilities. These findings are significant for the use of LPSG-XG mixtures in the food industry, pharmaceuticals, and biomedical applications.
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE
(2023)
Article
Agricultural Engineering
Meghana Rose Joseph, P. A. Nizam, S. Gopakumar, Hanna J. Maria, R. Vishnu, Nandakumar Kalarikkal, Sabu Thomas, K. Vidyasagaran, E. Anoop
Summary: The study investigated a green, biodegradable, and water-soluble nanocomposite made of babul gum reinforced with cellulose nanofibers. Results showed that the addition of cellulose nanofibers enhanced the mechanical strength, thermal properties, and wetting strength of the material, while reducing its hydrophilicity. This findings suggest potential applications for bio-edible coatings and pharmaceutical use.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Article
Chemistry, Applied
Annelies E. Blok, Dieuwerke P. Bolhuis, Heleen V. M. Kibbelaar, Daniel Bonn, Krassimir P. Velikov, Markus Stieger
Summary: The utilization of plant waste materials for functional ingredients such as microfibrillated cellulose (MFC) has potential in sustainable food production. This study compared the rheological, tribological, and sensory properties of MFC dispersions and xanthan gum (XG) solutions, and found significant differences in sensory perceptions at higher concentrations of MFC, indicating the need for further improvement.
FOOD HYDROCOLLOIDS
(2021)
Review
Plant Sciences
Sowmya R. Sathyanarayan, Vishal G. Warke, Girish B. Mahajan, Uday S. Annapure
Summary: Hydroponics is a standard method for plant biology research using different nutrients. The aim of this study is to understand the nutrient solution in hydroponics. The nutrient solution plays a crucial role in the growth and development of plants in hydroponics, and its balance and management are important factors.
JOURNAL OF PLANT NUTRITION
(2023)
Review
Food Science & Technology
Harsh B. Jadhav, Uday S. Annapure
Summary: Medium-chain triglycerides (MCT) are glycerol esters that contain medium-chain fatty acids. They are quickly metabolized in the body and serve as an immediate energy source. Due to their good characteristics and health benefits, MCT is widely used in various food and pharmaceutical formulations.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Review
Food Science & Technology
Harsh B. B. Jadhav, Irfan Raina, Parag R. R. Gogate, Uday S. S. Annapure, Federico Casanova
Summary: Fruit seeds from the fruit processing industry can be a valuable source of oil, and ultrasound extraction offers a green and efficient alternative method. This review explores the use of ultrasound in extracting oil from fruit seeds, including its mechanism, lipid profile, equipment, and operating conditions. It also emphasizes the importance of maintaining the quality of extracted oil through optimized conditions.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Somnath Basak, Uday S. Annapure
Summary: Cold plasma technology is environmentally friendly and can improve the functional properties of hydrocolloids. This study investigated the impact of cold plasma treatment on the rheology and barrier properties of pectin films. The results showed that plasma-treated pectin had improved film-forming properties and lower oxygen and carbon dioxide transmission rates.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Ranjitha Gracy T. Kalaivendan, Gunaseelan Eazhumalai, Uday S. Annapure
Summary: This study investigates the effects of cold plasma modification (CP) of guar seed galactomannan on its structural, chemical, dietary fiber profile, and the stability of orange juice. Cold plasma treatments at different voltage and time conditions were carried out, resulting in depolymerization, cleavage of galactose side chains, and surface etching. These modifications led to increased polar oxidative functionalities and decreased particle size. The plasma-treated guar gum improved the stability of orange juice without significant changes in quality. The results demonstrate the potential of CP for the production of partially depolymerized guar gum.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Engineering, Chemical
Ranjitha Gracy T. Kalaivendan, Gunaseelan Eazhumalai, Uday S. Annapure
Summary: The study found that pin-to-plate cold plasma treatment led to depolymerization and hydrophilic modification of guar seed galactomannan, resulting in reduced gel viscosity, increased hydration capacity, and improved stability of gels. These changes also influenced the gel properties such as least gelation concentration, foam capacity, and foam stability. The study suggests that cold plasma processing can be an eco-friendly and sustainable technology for producing depolymerized guar gum with various potential applications.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Food Science & Technology
Prabodh Halde, Shweta Deotale, V. N. Pawar, Uday Annapure, Anupama Devkate, Yogita Chavan
Summary: In this study, fresh jaggery cubes were treated with microwave heating for different durations. The physiochemical and microbial parameters were analyzed before and after treatment. The moisture content of the treated jaggery samples was 3.98 +/- 0.59 and 3.86 +/- 0.63 for 30 s and 45 s microwave treatment, respectively. The microwave treatment at 45 s showed the most significant reduction in total plate count and yeast and mold count. It was found that microwave treatment for 45 s was the best for treating jaggery.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Prajakta D. Sadawarte, Uday S. Annapure
Summary: This study focused on the effect of repetitive frying on the physicochemical characteristics of palm oil and sesame oil during the preparation of french fries. It was found that sesame oil was more affected by repetitive frying, showing higher changes in FFA and PV compared to palm oil. The fatty acid composition of palm oil remained more stable, while the physical properties of sesame oil, such as density, refractive index, and viscosity, were significantly affected. French fries fried in palm oil had higher overall acceptability in sensory evaluation.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Multidisciplinary Sciences
F. L. Pathan, A. M. Trimukhe, R. R. Deshmukh, U. S. Annapure
Summary: Plasma processing is an effective method for controlling microorganisms in food preservation at low temperatures. The study investigated the effect of cold plasma treatment on water absorption rate and capacity of six chickpea cultivars using the Peleg model. The results showed that plasma power and treatment time had a significant impact on water absorption rate, but not on water uptake capacity.
SCIENTIFIC REPORTS
(2023)
Article
Food Science & Technology
N. Niveditha, Harsh B. Jadhav, Anu Ahlawat, Ranjitha Gracy T. Kalaivendan, Uday S. Annapure
Summary: The atmospheric cold plasma treatment at different powers and exposure durations did not significantly affect the saponification value, triacylglycerol value, acid value, and free fatty acid value of the samples. The melting point increased by about 3% after 60 W treatment for 45 min and by about 0.9% after 50 W treatment for 30 min. The peroxide value and anisidine value slowly increased after cold plasma treatment but remained within the acceptable range. There was a significant decrease in the iodine value due to the cold plasma treatment. The TOTOX value, representing the oxidative stability of the palm oil, increased from 12.77 to a maximum value of 16.38 for the 60 W power treatment for 45 min.
Article
Agriculture, Multidisciplinary
Ashish Dabade, Suraj Kahar, Arijit Acharjee, Pravin Bhushette, Uday Annapure
Summary: This study investigated the effect of atmospheric pressure non-thermal pin-to-plate atmospheric cold plasma (ACP) processing on the structural and functional properties of Soy Protein Isolate (SPI). The results showed that ACP treatment could alter the secondary structure of SPI, enhance its water holding capacity and solubility, and improve product quality and digestibility.
JOURNAL OF AGRICULTURE AND FOOD RESEARCH
(2023)
Article
Food Science & Technology
Manish Chauhan, Ranjitha Gracy T. Kalaivendan, Gunaseelan Eazhumalai, Uday S. Annapure
Summary: This study investigated the effects of atmospheric pressure pin-to-plate cold plasma on proso-millet starch. The results showed that cold plasma treatment increased the solubility, swelling power, and paste clarity of the starch, while reducing the viscosity. The fundamental starch structure was preserved.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Parinder Kaur, Uday S. Annapure
Summary: The study investigated the effects of atmospheric pressure non-thermal pin-to-plate plasma on under-utilized pearl millet starch at different voltages and time intervals. The results showed significant changes in properties such as turbidity, pH, and pasting properties, while water activity and oil-binding capacity remained unchanged. The study suggests the potential use of cold plasma for starch modification to alter its properties.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agricultural Engineering
R. S. Sowmya, Vishal G. Warke, Girish B. Mahajan, Uday S. Annapure
Summary: Amino acids promote the growth of coriander by improving plant metabolism. This study analyzed the impact of amino acids solution on coriander cultivated hydroponically under different light conditions. Results showed that the incorporation of amino acids into the nutrient solutions significantly affected the growth, elemental content, chlorophyll, carotenoid, amino acids, and essential oils profile of coriander. The use of 100 ppm amino acids solution resulted in morphological changes, increased nutrient content, enhanced chlorophyll and carotenoid content, and higher accumulation of aromatic compounds.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Food Science & Technology
Sachin Ramdas Adsare, Uday Shriramrao Annapure
Summary: This study investigated the application of partially defatted coconut flour (PDCF) in the production of muffins. The addition of PDCF significantly affected the batter rheology, textural properties, and color of the muffins. Incorporating 50% PDCF resulted in a significant increase in overall acceptability. Storage stability studies indicated that microbial count increased while textural properties decreased, but remained within acceptable ranges.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Biochemistry & Molecular Biology
Wei-Han Hui, Yen-Lin Chen, Shu-Wei Chang
Summary: Crosslinking affects the mechanical behavior and tissue metabolism of collagen-based tissues. Aging and diabetes alter the crosslinking type and density, thus changing tissue properties. High-connectivity enzymatic crosslinking and advanced-glycation end-products result in uniform deformation under daily activity, while low-connectivity enzymatic crosslinking does not. High-connectivity model displays more sliding, while AGEs induce instability in structures near the binding sites.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Yao-Bin Ma, Xiao-Qiu Zhou, Wei-Dan Jiang, Pei Wu, Yang Liu, Shu-Wei Li, Ling Tang, Lu Zhang, Hai-Feng Mi, Lin Feng
Summary: Tea polyphenols (TPs) are an inexpensive feed additive that can protect the gill function of fish against Flavobacterium columnare (F. columnare) through various mechanisms, including suppression of oxidative stress, apoptosis, and inflammation.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Yan-Jia Guo, Jing-Ru Pang, Yu Zhang, Zhong-Rui Li, Xiao-Lin Zi, Hong-Min Liu, Ning Wang, Li-Juan Zhao, Ya Gao, Bo Wang, Piet Herdewijn, Cheng-Yun Jin, Ying Liu, Yi-Chao Zheng
Summary: This study identifies the conjugation of NEDD8 to LSD1 and its impact on GC cells, revealing the significance of LSD1 neddylation in GC.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Review
Biochemistry & Molecular Biology
Geum-Jae Jeong, Fazlurrahman Khan, Nazia Tabassum, Young-Mog Kim
Summary: Vibrio species are motile gram-negative bacteria commonly found in aquatic environments. They can adapt to environmental fluctuations and develop protective mechanisms against host immune systems. Different types of sigma and anti-sigma factors play important roles in regulating gene expression and virulence in Vibrio species.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Zahra Mohammadbagheri, Behrooz Movahedi, Shaghayegh Saeedi, Abbas Rahmati
Summary: In this study, a reusable biobased composite hydrogel was successfully synthesized and used for the removal of Tl(I) from aqueous solutions. The hydrogel exhibited high adsorption capacity and thermal stability, and the adsorption process was found to be thermodynamically spontaneous. The results demonstrated that the hydrogel can be reused multiple times without significant loss of its adsorption capacity.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Iqra Batool, Muhammad Imran, Ayesha Anwar, Farhan Ahmed Khan, Afrah E. Mohammed, Ashwag Shami, Hafiz Iqbal
Summary: Enzyme immobilization on ZnO/SnO2 and ZnO/SnO2/SA nanocomposites was studied, and the catalytic and biochemical characteristics of the immobilized enzyme were investigated. The results showed that ZnO/SnO2 and ZnO/SnO2/SA nanostructures are suitable carriers for enzyme immobilization.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Elias Mosaffa, Dhruvi Patel, Nasim Amiri Ramsheh, Rishikumar Indravadan Patel, Atanu Banerjee, Hossein Ghafuri
Summary: In this study, a unique 3D bead structure of adsorbent, composed of bacterial cellulose microfilaments reinforced chitosan adorned with melamine 2D plates, was synthesized for anionic dye removal. The adsorbent showed high specific surface area and abundant functional groups, resulting in exceptional adsorption capacity. The characteristics and optimal conditions of the adsorbent were assessed and analyzed.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Carolina Gismene, Jorge Enrique Hernandez Gonzalez, Marilia de Freitas Calmon, Andrey Fabricio Ziem Nascimento, Angela Rocio Nino Santisteban, Felipe Antunes Calil, Alana Della Torre da Silva, Paula Rahal, Rejane Maira Goes, Raghuvir Krishnaswamy Arni, Ricardo Barros Mariutti
Summary: Mammaliicoccus sciuri, a bacterium of clinical and veterinary relevance, expresses the virulence factor Exfoliative Toxin C (ExhC), which binds specifically to desmoglein-1 (Dsg1) and plays a role in tissue integrity. This study investigates the necrotic activity of ExhC and identifies a variant lacking necrotic potential but retaining enzymatic activity through mutagenesis experiments and crystal structure determination.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Bibhas K. Bhunia, Ashutosh Bandyopadhyay, Souradeep Dey, Biman B. Mandal
Summary: Intervertebral disc degeneration is a major cause of chronic low back pain and disability. Researchers have developed a bioactive silk-based hybrid hydrogel system functionalized with decellularized human Wharton's jelly extracellular matrix as bioactive cues. The hydrogels mimic the rheological and mechanical properties of the native nucleus pulposus tissue and support cell viability, proliferation, and tissue maturation.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Qun Zhang, Yonggan Yan, Zhao Li, Jing Du, Kai Zhang, Liguo Zhang, Ting Wang, Alberto Bianco, Shaohua Ge, Baojin Ma
Summary: A new crosslinking strategy has been devised to construct injectable sodium alginate hydrogels, which can be regulated for injectability and have great potential in biomedical applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Seong Eun Hong, Ji-Soo Lee, Hyeon Gyu Lee
Summary: The potential of multi-layer nanoemulsions for improving the cellular uptake, antioxidant activity, and in vitro bioaccessibility of alpha-tocopherol was examined. The results showed that the multi-layer nanoemulsions significantly enhanced the cellular uptake and antioxidant activity of alpha-tocopherol compared to free coumarin 6. Furthermore, the use of chitosan and dextran sulfate as wall materials in the multi-layer nanoemulsions led to even higher cellular uptake, in vitro bioaccessibility, and antioxidant activity of alpha-tocopherol.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Jingjing Yu, Yanhui Zhang, Ruoning Zhang, Yanxiang Gao, Like Mao
Summary: High internal phase emulsions (HIPEs) based on beeswax (BW) oleogels and octenyl succinic acid starch (OSA starch) were prepared by a simple one-step method. The results showed that oleogelation improved the stability and encapsulation capability of the HIPEs, which is significant for the development of novel healthy food.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Review
Biochemistry & Molecular Biology
Bi-Feng Yao, Xiu-Ju Luo, Jun Peng
Summary: The balanced and continuous fission and fusion of mitochondria, regulated by OPA1, are important for maintaining mitochondrial dynamics in cardiovascular disorders. Understanding the role of OPA1 in mitochondrial fusion can provide insights into the pathogenesis of cardiovascular diseases.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Review
Biochemistry & Molecular Biology
Gokul Paramasivam, Anandhavelu Sanmugam, Vishnu Vardhan Palem, Murugan Sevanan, Ananda Babu Sairam, Nachiappan Nachiappan, Buhyun Youn, Jung Sub Lee, Muthuchamy Nallal, Kang Hyun Park
Summary: Nanomaterials are being used to deliver therapeutic agents in living systems. Different nanotechnological applications such as immunosensors, immune assays, and drug delivery are being implemented using nanotechnology. Genomics plays a crucial role in selecting appropriate drugs for personalized cancer therapy. It helps in analyzing gene and protein expression, disease classification, and designing disease models. Delivering drugs to specific areas using nanoparticles is a challenging issue.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Jing Li, Wei Wang, Han Wu, Feng Peng, Hui Gao, Ying Guan
Summary: In this study, CMH-based CPF films were prepared and their thermal and barrier properties were successfully regulated. The tensile strength and water vapor barrier property of CPF films were significantly improved, making them promising for food packaging applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
